How might protein consumption affect heart disease?

Question

What will be an ideal response?

Answer 1

In the United States and other developed countries, protein is so abundant that problems of excess are more common than deficiency. Depending on the food source, a high-protein diet may contribute to the progression of heart disease. Foods rich in animal protein also tend to be rich in saturated fats. Consequently, it is not surprising to find a correlation between animal-protein intake (red meats and milk products) and heart disease. On the other hand, substituting vegetable protein (legumes and nuts) for animal protein and using low-fat milk, poultry, and fish may improve blood pressure and blood lipids and decrease heart disease mortality.
The amino acid homocysteine is elevated in heart disease, but its role as a risk factor is unclear. Some research suggests that elevated homocysteine is a marker, describing gene activity or free radical oxidation. Lowering homocysteine by using supplements of the B vitamins (particularly folate), however, do not seem to lower the risks of heart attacks, strokes, or sudden death.
In contrast to homocysteine, the amino acid arginine may help protect against heart disease by lowering blood pressure and preventing blood clots. Additional research is needed to confirm the benefits of arginine or the use of supplements.